Meat recipes for every occasion include slow-cooked elk, low-sodium pork tenderloin, and perfectly seared filet mignon. Master oven-roasting in bags and electric smoker techniques for the best pulled pork.
Pork cube steak is a cut, typically from the loin of the pig, that has been pounded with a meat mallet. Some butcher shops use an electric meat mallet, as hand-held mallets can cause the meat to adopt a mushy consistency.
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Meat can be a nutritious addition to your midday meal because it supplies a healthy dose of protein for afternoon energy, as well as vitamins and minerals you need for good health. If the only meat that shows up in your lunch is processed, you may be decreasing the nutritional value of your meal.
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Lamb meat comes from the young offspring of sheep and is popular for its flavor and lean protein. Though lamb meat is more tender than other types of red meat, a shoulder steak can take some time to cook and soften. Using a pressure cooker is a efficient way to make a savory lamb shoulder steak.
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Kielbasa is a generic term for a European sausage that you can cook with beer and sauerkraut on the stove, or all day in a slow cooker.
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Le Creuset makes a wide variety of well-crafted kitchenware -- from its iconic enameled cast iron casseroles and “French ovens,” to stoneware baking pans and au gratins, to stainless steel sauce and saute pans.
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You can find countless variations on meat pies made around the world. Some are baked, some are fried, some are prepared in deep dishes and others are intended to be eaten by hand. The only thing they have in common, from empanadas to Jamaican "patties"
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Beef wing steak – also called club steak -- is part of a group that many consider “the best of the best.
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A griddle was an important feature on a large, old cookstove. As new types of cookware and smaller kitchen cooking areas became popular, griddles became accessories. A cast-iron griddle works on any stove top, but for consistently brown burgers, try an electric version with thermostatically controlled heat.
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Cooking ribs in aluminum foil is a technique popular in smoking and barbecuing and can easily be used when cooking ribs in the oven at home. Wrapping the ribs in aluminum foil will slightly decrease cooking time and result in tender, juicy meat.
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Hamburgers cooked outdoors on the grill are as American as apple pie, but cooking out is a fair-weather activity. When a summer storm blows up or cold weather settles in, you don’t have to settle for pan-fried burgers.
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Pork chops cut are relatively lean, especially the meat taken from the center loin. Searing the meat in a cast iron pan, then transferring the pork chops to the oven to finish cooking will help to seal in the natural juices.
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You don’t have to completely blow your diet or the contents of your wallet when you’re craving a tender, juicy piece of red meat. Flank steak, which is cut from the steer’s abdomen, is leaner than more expensive cuts, and much less expensive.
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Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny.
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Pork loin roast is a lean, slightly less tender cut of pork, and may dry out if cooked for too long or at too high a temperature.
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Burgers made with ground pork are a juicy, tasty alternative to beef or turkey burgers. You can cook homemade or prepared pork burgers quickly in a hot skillet on the stove.
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Discover the secret to tender and juicy roast beef with our simple low and slow cooking method. Learn how to cook a roast in the oven or slow cooker, and master the art of slow roasting for tender results every time.
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Hamburgers made on the stove can taste just as good as, if not better than, hamburgers cooked on a grill. When frying up a burger that is anything less than well-done, your main concern is safety. Bacteria occurs naturally in meat products. Buy the freshest possible ground beef and store it below 40 degrees Fahrenheit.
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Shoulder steak is a boneless cut that's taken from the shoulder or arm portion of a side of beef. Because it has very little fat, shoulder steak requires a moist cooking method, such as braising, to tenderize the meat. Oven-braising a shoulder steak is a simple process that produces fork-tender results.
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When cooking hamburgers, the juices in the ground beef expand, causing the top of the burger to become domed.
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A tuna steak is a thick cut of fish suitable for grilling or baking. Tuna’s naturally oily texture makes it an ideal choice for cooking over an outdoor barbecue, because the fish retains its texture and juiciness when grilled. Bake tuna in the oven on its own, or brush it with a marinade.
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